Braised Chicken With Capers And Parsley

• 4 T olive oil, divided
• 1 large onion, minced
• 2 lbs skin-on chicken thighs
• 1/2 c minced flat-leaf parsley
• 1/3 c capers
• 2 c chicken broth
• 1/3 c wine vinegar
• Freshly ground black pepper

1. Heat 2 T oil in a large heavy skillet over medium heat. Add onion and cook until softened. Transfer onions to a bowl; wipe skillet clean.
2. Add 2 T oil to skillet and increase heat to medium-high. Season chicken with salt. Add to skillet and cook until golden brown on both sides, 10-12 minutes. Transfer chicken to a plate.
3. Add reserved onion, parsley and capers to skillet. Cook for 1 minute. Stir in broth and vinegar. Add chicken with any juices. Reduce heat to medium-low; cover and simmer until meat is tender, about 45 minutes.
4. Transfer chicken to a large platter. Season sauce with salt and pepper and spoon over chicken. Garnish with parsley.

olive oil, onion, skinon, flatleaf parsley, capers, chicken broth, wine vinegar, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/braised-chicken-with-capers-and-parsley-51777611 (may not work)